Mushroom and Spinach Lasagna (Creamy Vegetarian White-Sauce, 75 Min)

Step-by-step mushroom spinach lasagna — make creamy bechamel, saute mushrooms, layer with spinach-ricotta filling, bake until golden. 75 min.

Tutorial Overview

This step-by-step tutorial walks you through Mushroom and Spinach Lasagna. Did you know real Italian lasagna uses bechamel (besciamella) instead of just ricotta and tomato sauce? Mushroom and spinach lasagna is creamy white-sauce vegetarian comfort with layers of meaty sauteed mushrooms, garlicky spinach-ricotta, tender noodles, and silky bechamel – topped with bubbly mozzarella. 75 minutes to vegetarian comfort.

What You Need

Close-up of creamy mushroom spinach lasagna showing melty mozzarella, sauteed mushrooms, ricotta layers, fresh basil and steam Save
  • Pasta: 12 lasagna noodles cooked al dente
  • Mushrooms: 1.5 lb mixed mushrooms sliced (cremini + shiitake) + 4 cloves garlic + 2 tbsp olive oil + 1/2 tsp salt
  • Spinach-ricotta filling: 10 oz fresh spinach wilted + 2 cups whole-milk ricotta + 1 egg + 1/2 cup parmesan + 1/4 tsp nutmeg + salt + pepper
  • Bechamel: 4 tbsp butter + 4 tbsp flour + 3 cups warm whole milk + 1/4 tsp nutmeg + 1/2 tsp salt + pinch white pepper
  • Cheese topping: 2 cups shredded mozzarella + 1/2 cup grated parmesan
  • Garnish: Fresh basil + olive oil drizzle + extra parmesan + cracked pepper

Timing

Cook noodles + prep fillings: 25 min. Assemble: 10 min. Bake: 40 min. Total: 75 minutes.

Tutorial Step 1 — Preheat + Cook Noodles

Preheat oven to 375°F. Cook lasagna noodles al dente per package; drain and lay flat to prevent sticking.

Tutorial Step 2 — Saute Mushrooms

Heat olive oil in skillet over high heat. Add mushrooms in single layer; don’t stir 3 min for golden brown. Stir; add garlic, salt; cook 3 more min.

Tutorial Step 3 — Wilt Spinach + Mix Ricotta

Wilt fresh spinach in same skillet; cool and squeeze dry. Mix with ricotta, egg, parmesan, nutmeg, salt, pepper.

Tutorial Step 4 — Make Bechamel

Melt butter in saucepan; whisk in flour; cook 1 min. Slowly whisk in warm milk; simmer 5 min until thick enough to coat spoon. Season.

Tutorial Step 5 — Assemble Lasagna

Spread thin bechamel layer in 9×13 dish. Layer: noodles, ricotta-spinach, mushrooms, bechamel, mozzarella. Repeat 3 times. Top with parmesan + mozzarella.

Tutorial Step 6 — Bake + Rest

Bake covered 25 min; uncover; bake 15 min until golden bubbly. Rest 10 min before cutting. Garnish basil and serve.

Nutritional Information

Calories: 520 per serving. Protein: 26 g. Fat: 28 g.

Healthier Tutorial Tips

Use part-skim ricotta and mozzarella. Whole-wheat lasagna noodles. Double the spinach. Reduce butter in bechamel. Add zucchini layers.

Serving Tutorial

Serve as vegetarian main with garlic bread, Caesar salad, and red wine like Chianti. Perfect for meatless Monday dinners, Italian feasts, freezer-friendly meal prep.

Tutorial Pitfalls

  • Overcooking noodles – get mushy in oven
  • Skipping the mushroom sear – bland filling
  • Wet spinach – waters down lasagna
  • Lumpy bechamel – whisk constantly
  • Skipping the rest – falls apart when cut

Tutorial Storage

Refrigerate 4 days covered. Freeze 3 months baked or unbaked. Reheat at 350°F covered until heated through. Better day 2 as flavors marry.

Tutorial Conclusion

You can now confidently make Mushroom and Spinach Lasagna. Practice once and it’s yours.

Tutorial FAQs

No-boil noodles? Yes, use extra bechamel for moisture.

Make ahead? Assemble 1 day ahead, refrigerate, bake.

Add meat? Yes, sauteed Italian sausage works.

Gluten-free? Use GF lasagna noodles + GF flour in bechamel.

Freeze cooked? Yes, freeze slices for easy reheating.

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